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Pineapple Upside Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained (save cherry juice for the Kielbassi Appetizer!)
1 box yellow cake mix

Preheat oven to 350 F. In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice. Arrange remaining cherries around slices; press gently into brown sugar. Add water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for water. Pour batter over pineapple and cherries. Bake 45 minutes or until toothpick inserted in center comes out clean.

Remove from oven. Immediately run knife around side of pan to loosen cake. Place heatproof serving platter upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Cover & refrigerate.

~ Val

Low Cal Apple Crisp
Makes 2 servings
100 calories per serv.

Filling:
2 apples peeled or unpeeled (I don't peel mine), sliced thin as for apple pie
4-6 tsp Splenda (pourable) or 3 packets.
1-2 tsp cinnamon (I just sprinkle until it looks like enough)

Mix that well and put it into a PAM sprayed pie plate.

Topping:
1/2 cups old fashioned or Mother's oats
1 Tbsp firmly packed brown sugar & 1 Tbsp Brown Sugar Twin or more Splenda
2 Tbsp liquid spray margarine or squirt margarine (low fat)
More cinnamon

Mix that together with a fork until well combined then sprinkle over apples. Bake in a preheated 375-degree oven for about 30 minutes or until apples are tender and topping is lightly browned.

~ Val